Creating Slow Cooker Chicken Taco Soup is simple if you stick to these straightforward steps:

1. Prepare Ingredients: Chop the onion and bell pepper. Rinse and drain the beans and corn.
2. Layer in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
3. Add Vegetables and Beans: Add the chopped onion, bell pepper, black beans, corn, and the canned tomatoes with their juices on top of the chicken.
4. Mix Sauces: In a separate bowl, combine the enchilada sauce, taco seasoning, broth, and water. Mix well to combine.
5. Pour Sauce Mixture: Pour the sauce mixture over the ingredients in the slow cooker, ensuring everything is covered.
6. Season: Sprinkle with salt and pepper to taste.
7. Set Cooker: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
8. Shred Chicken: Once cooked, remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the slow cooker and stir.
9. Adjust Consistency: If the soup is too thick, add more broth or water until you reach your preferred consistency.
10. Serve: Ladle into bowls and top with your favorite toppings. Enjoy!

By following these steps, you can whip up a fantastic Slow Cooker Chicken Taco Soup without any hassle.